The Best Chicken Pot Pie Ever

I always cook up the carcass from a rotisserie chicken, and this is one good use for it. I’m always leery when a recipe claims to be the “Best Ever” as results usually fall a little short of expectations. But not this time. We went back for seconds.

2 lb chicken breasts, boneless and skinless

2 cups chicken broth (enough to cover breasts)

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 cups half and half

3 Tbs butter

1 medium onion, chopped

1 c celery, chopped

1/3 c all purpose flour

1 1/2 c frozen mixed vegetables, thawed

2 medium potatoes, cooked and cubed

1 Tbsp parsley, freshly chopped

1/2 tsp thyme, dried, optional (I didn't use it)

Double crust pastry (recipe follows)

In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.

Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2-inch pieces.

In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Sauté, stirring for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.

Cover mixture with second pastry. Cut a few vent holes in the pastry.

Bake at 400º for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Sour Cream Pastry for Savory Pies

2 1/2 c flour

1/2 tsp salt

1 cup cold butter (do not substitute)     

1/2 cup sour cream

4 tsp fresh lemon juice

1/2 cup ice water

Combine flour and salt. Cut butter into chunks and add to flour. Cut with a pastry blender to coarse crumbs. Place bowl in the refrigerator for at least 1 hour.

Remove the bowl from the refrigerator and make a well in the center of the flour.

In a small bowl whisk together the sour cream, lemon juice and water. Pour half the mixture into the well. Gently mix everything by hand until large lumps form. Add the remaining liquid and mix to combine. DON'T OVERWORK THE DOUGH. Divide the dough into two portions. Cover each with plastic wrap and refrigerate for at least one hour.  If you want to make the pastry ahead of time, it can be refrigerated overnight.

NOTE: You can bake the pie, or cover and freeze for up to 3 months. 

To use frozen pot pie: 
Remove from the freezer 30 minutes before baking.
Cover pie loosely with foil. Place on a baking sheet. Bake at 425º for 30 minutes. Reduce heat to 350º and remove foil. Bake 55-60 minutes longer, or until golden brown..